RICOTTA-FILLED MEATBALLS WITH FENNEL AND CHILI
Provided by Food Network
Time 1h20m
Yield 24 meatballs
Number Of Ingredients 22
Steps:
- Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
- Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
- Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper.
- Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
- Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
- Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.
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Robin True
[email protected]These meatballs are a bit time-consuming to make, but they're worth the effort. They're perfect for a special occasion.
Ana Tamayo
[email protected]I'm allergic to fennel, so I substituted it with anise seeds. The meatballs were still delicious!
Saidur Rahman92
[email protected]These meatballs are a great way to use up leftover ricotta cheese. They're also a great freezer meal.
Ghadir Osman
[email protected]I made these meatballs for my Italian grandmother, and she said they were the best she's ever had. That's high praise coming from her!
Video Tt
[email protected]Overall, I thought these meatballs were pretty good. They were easy to make and they had a nice flavor. I would recommend them to others.
Ghulam sidiq Junejo
[email protected]I found these meatballs to be a bit dry. I think I would add more ricotta cheese next time.
Odera Boss
[email protected]These meatballs were a little too spicy for my taste, but my husband loved them. He said they were the best meatballs he's ever had.
Amory awad
[email protected]I'm not a big fan of fennel, but I decided to try these meatballs anyway. I'm glad I did! The fennel flavor was subtle, and it really complemented the other flavors in the meatballs. I'll definitely be making these again.
Milon Mollah
[email protected]These meatballs are so easy to make, and they're so delicious. I love the combination of fennel, chili, and ricotta cheese. I'll definitely be making them again.
Mohammad Faizan hashmati manihar
[email protected]I made these meatballs for a party and they were a huge success. Everyone raved about them, and I even got requests for the recipe. They're definitely a keeper!
Sandy Williams
[email protected]These meatballs were a hit with my family! The fennel and chili gave them a delicious flavor, and the ricotta filling was creamy and moist. I served them with spaghetti and marinara sauce, and everyone loved them.